Prevention of the Biological Contamination ...
Document type :
Direction scientifique d'une publication (ouvrage, numéro spécial de revue, proceedings): Direction d’ouvrage
Permalink :
Title :
Prevention of the Biological Contamination of Food. Processing/Distribution and Consumer Usage
Author(s) :
Benezech, Thierry [Directeur de publication]
Unité Matériaux et Transformations (UMET) - UMR 8207
Faille, Christine [Directeur de publication]
Unité Matériaux et Transformations (UMET) - UMR 8207

Unité Matériaux et Transformations (UMET) - UMR 8207
Faille, Christine [Directeur de publication]

Unité Matériaux et Transformations (UMET) - UMR 8207
Publisher :
ISTE Editions
Wiley
Wiley
Publication date :
2023-08
Number of pages :
386 p.
ISBN :
9781789451252
HAL domain(s) :
Sciences du Vivant [q-bio]/Ingénierie des aliments
English abstract : [en]
This book deals with risk management by focusing on microbiological risks. Throughout the food chain, foodstuff may be exposed to dangerous agents that can potentially affect its quality and thus the health of consumers.
A ...
Show more >This book deals with risk management by focusing on microbiological risks. Throughout the food chain, foodstuff may be exposed to dangerous agents that can potentially affect its quality and thus the health of consumers. A good knowledge of the strategies and means of control implemented along the food chain after the primary production stage is a necessary condition and a prerequisite for any further improvement, but it is not sufficient. Indeed, in order to better prevent and therefore control these risks, it is essential to study both the phenomena of surface contamination and those relating to the elimination of this contamination by cleaning and disinfection operations in order to know the main mechanisms. Thanks to this, a certain number of innovations can already be proposed (new surfaces, new materials and cleaning and disinfection procedures, etc.) for future developments on an industrial or domestic scale.Show less >
Show more >This book deals with risk management by focusing on microbiological risks. Throughout the food chain, foodstuff may be exposed to dangerous agents that can potentially affect its quality and thus the health of consumers. A good knowledge of the strategies and means of control implemented along the food chain after the primary production stage is a necessary condition and a prerequisite for any further improvement, but it is not sufficient. Indeed, in order to better prevent and therefore control these risks, it is essential to study both the phenomena of surface contamination and those relating to the elimination of this contamination by cleaning and disinfection operations in order to know the main mechanisms. Thanks to this, a certain number of innovations can already be proposed (new surfaces, new materials and cleaning and disinfection procedures, etc.) for future developments on an industrial or domestic scale.Show less >
Language :
Anglais
Audience :
Internationale
Popular science :
Non
Administrative institution(s) :
Université de Lille
CNRS
INRAE
ENSCL
CNRS
INRAE
ENSCL
Collections :
Research team(s) :
Processus aux Interfaces et Hygiène des Matériaux (PIHM)
Submission date :
2024-02-14T07:40:02Z